Best 4 Baked Eggplant With Pesto Parmesan And Mozzarella Recipes

**Baked Eggplant with Pesto, Parmesan, and Mozzarella: A Culinary Symphony of Flavors**

Prepare to embark on a delightful culinary journey with our baked eggplant recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish showcases tender eggplant slices, generously slathered with a vibrant pesto sauce, then topped with a trio of cheeses – Parmesan, mozzarella, and ricotta – for an irresistible combination of textures and flavors. Each bite offers a harmonious blend of the eggplant's subtle sweetness, the pesto's herbaceous freshness, and the rich, gooey indulgence of melted cheese. Whether served as a main course or as a delectable side dish, this baked eggplant dish is sure to impress and satisfy. Indulge in this culinary masterpiece and let your senses be captivated by the perfect balance of flavors and textures.

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ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories World Cuisine Recipes European Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
Preheat oven to 350 degrees F (175 degrees C).
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

EGGPLANT, MOZZARELLA, AND PESTO GRATINS

Eggplant, Mozzarella, and Pesto Gratins image

Categories Side Bake Vegetarian Mozzarella Basil Eggplant Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (main-course) servings

Number Of Ingredients 13

Ingredients

1/4 cup plus 6 tablespoons (about) olive oil
1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
1 pound plum tomatoes
1/2 onion, diced
1 carrot, peeled, diced
2 garlic cloves, minced
4 thyme sprigs
2 tablespoons water
1 bay leaf
1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
1 tablespoon pine nuts, toasted
1 tablespoon plus 1 cup grated Parmesan cheese
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

Steps:

Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella image

The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.

Provided by lindseytr0n

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 5

Number Of Ingredients 10

Ingredients

1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
1 teaspoon fine sea salt, or as needed
2 eggs
1 tablespoon whole milk
1 cup Italian-seasoned bread crumbs, or more as needed
¾ cup extra-virgin olive oil, or as needed
1 (24 ounce) jar prepared marinara sauce (such as De Cecco®)
1 bunch fresh basil, coarsely chopped
1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
½ cup freshly grated Parmesan cheese

Steps:

Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

Nutrition Facts : Calories 459.6 calories, Carbohydrate 44.7 g, Cholesterol 106.8 mg, Fat 22.2 g, Fiber 9.2 g, Protein 21 g, SaturatedFat 9 g, Sodium 1582.1 mg, Sugar 16.1 g

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories World Cuisine Recipes European Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

Tips:

Choose firm and glossy eggplants for the best texture and flavor.
Prick the eggplants with a fork before baking to allow steam to escape and prevent them from bursting.
Use a sharp knife to make uniform slices in the eggplants, ensuring they are deep enough to hold the pesto and cheese filling.
For a richer flavor, roast the eggplant slices with olive oil and garlic before stuffing them.
Use a flavorful pesto, either homemade or store-bought, to enhance the taste of the dish.
Layer the pesto, Parmesan, and mozzarella cheeses generously between the eggplant slices for a gooey, melted filling.
Bake the stuffed eggplants until they are tender and the cheese is melted and bubbly.
Garnish with fresh basil or parsley for an extra pop of color and flavor.

Conclusion:

With its combination of tender eggplant, flavorful pesto, and melted cheeses, this baked eggplant dish is a delightful and versatile culinary creation. Whether served as an appetizer, main course, or side dish, it is sure to impress your taste buds and become a favorite among family and friends. The tips provided in this article will guide you in achieving the perfect texture, flavor, and presentation, making this dish a standout addition to your culinary repertoire. Enjoy the delectable flavors and indulge in the goodness of baked eggplant with pesto, Parmesan, and mozzarella!